(2999). Apples With Butter (Pommes Au Beurre)

Cut four fine russet apples in quarters; peel and pare them, and range in a well-buttered sau-toir; moisten with a few spoonfuls of twenty degree syrup, and the juice of a lemon; cover over with a well-buttered paper, and finish cooking in a slow oven. When done dress on a dish in a circle, and add to the sautoir a little apricot marmalade ( No. 3675) with some Madeira wine; boil up with the lid on; strain the sauce through a tammy, and pour it over the apples.

(3000). Apples With Burnt Almonds (Pommes Au Pralin)

Cut six fine apples across in two; remove the cores with a column tube, peel and round the angles; cook them in a light syrup acidulated with lemon juice, being careful to keep them slightly firm. As soon as done drain, wipe, and cover with a layer of burnt almonds (No. 1); bestrew with sugar, place them on a buttered baking sheet, and set into an oven to color. Cut half-inch thick slices of savarin, and from these stamp out a dozen round pieces the same diameter as the apples; cover them on one side with apricot marmalade (No. 3675), and over this a layer of burnt almonds as used for the apples; dredge with sugar, range them on a baking sheet, and push into the oven. As soon as the crusts are browned lay them in a circle on a dish with an apple on top of each; fill the hollow of these with vanilla pastry cream (No. 46), and on top set a fine large preserved cherry (demi-sucre); fill the center of the circle with fresh strawberries, over which has been poured some sugar cooked to "small crack" (No. 171), and flavored with maraschino.

(3014). Cream With Apples (Creme Aux Pommes)

Mince six peeled russet apples, fry them for a few moments in butter in a thin sautoir to soften slightly without letting them melt; sweeten moderately. Make a pint of cream of biscuit preparation (No. 3011), strain it through a fine sieve and place it in a saucepan, then heat it slightly while stirring over a slow fire. Mix the apples in with the cream and pour the whole into a deep china baking dish; cook for three-quarters of an hour in a slack oven and if deemed necessary cover over with paper. Besprinkle the surface with line sugar a few moments before serving, then remove from the oven and serve in the same dish.

(3115). Rice With Apples (Riz Aux Pommes)

Prepare some minced apples, the same as for an apple charlotte (No. 3008), not having them too sweet. Blanch eight ounces of picked and washed rice, drain on a sieve, refresh and put it in a saucepan with some milk; cook it slowly without stirring, keeping it slightly consistent, and lastly mix in four ouncesof powdered lemon sugar, a few spoonfuls of cream and apiece of butter; remove to a much slower fire in order to allow the liquid to became entirely absorbed, then take up the rice with a spoon and place it in layers on a deep dish, alternating each one with a layer of the apples, giving the whole a dome shape, and finishing with the rice. Dredge the top with cinnamon or vanilla sugar and serve at once.

Sugar Flavored With Vanilla

Have four ounces of vanilla beans, split them in two, chop and pound them in a mortal' with a pound and a half of loaf sugar until exceedingly fine, then pass through a fine hair sieve. Keep in a hermetically closed box in a dry place until needed for use.